Simple Squash Soup

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From Lori, Clean Plate Club

Groovy Green Livin

As the seasons change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple is a tested crowd pleaser- even your picky eaters will smile.

6
Servings

Ingredients

4 lb butternut squash (peeled, seeded, diced into 1/2 inch cubes (2 -2 lb squash))
olive oil
2 large yellow onion (chopped)
4 t curry powder
1 t ground cumin
8 c vegetable stock
1/4 c Stonyfield Organic Heavy Whipping Cream
1/2 c fresh cilantro chopped
Nutrition Information: 

Preparation:

Step 1

Add cubed butternut squash to a large soup pot.

Step 2

In a separate frying pan heat olive oil. Add chopped onion and cook until soft (approximately 5 minutes).

Step 3

Add cumin and curry powder to onion and cook for another minute.

Step 4

Add onions to the squash in the soup pot and then pour in vegetable stock.

Step 5

Heat the mixture in the soup pot on medium/low heat for approximately 50 minutes or until squash is soft (test with a fork).

Step 6

Use a stand up blender or an immersion blender to puree the soup

Step 7

Whip the cream in a large bowl until it holds its shape. Ladle the soup into serving bowls and top with a dollop of the whipped cream and a sprinkle of the chopped cilantro.

Additional notes: 

When using a stand up blender to puree the soup you can work in batches.

Ingredients

4 lb butternut squash (peeled, seeded, diced into 1/2 inch cubes (2 -2 lb squash))
olive oil
2 large yellow onion (chopped)
4 t curry powder
1 t ground cumin
8 c vegetable stock
1/4 c Stonyfield Organic Heavy Whipping Cream
1/2 c fresh cilantro chopped
Nutrition Information: 

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